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Native Forest Instant Coconut Milk Powder -- 5.25 oz

Native Forest Instant Coconut Milk Powder
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Native Forest Instant Coconut Milk Powder -- 5.25 oz

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Native Forest Instant Coconut Milk Powder Description

  • Makes a Great Vegan Creamer!
  • Just Add Water
  • Dairy Free • Gluten Free
  • Vegan
  • Kosher

A staple of traditional Asian and Caribbean cuisines, coconut milk lends its rich and creamy goodness to many wonderful regional dishes. Now you can enjoy coconut milk in a convenient non-dairy powder that requires no refrigeration. It's an excellent choice for the home chef who values the convenience of a powdered milk, but wants to avoid the dairy and the additives that often accompany it.


To produce Native Forest® Coconut Milk Powder, they spray-dry fresh coconut milk, adding only select, plant-based ingredients (less than 3 percent tapioca syrup and less than only half of one percent sugar esters) to protect, disperse and balance nutrients when the milk becomes powder. There are no other ingredients. Convenient and easy to use, Native Forest® Coconut Milk Powder is great to take camping or traveling since it has no need of refrigeration. It dissolves quickly when stirred in hot water and may soon become your favorite ingredient in soups, curries, sauces, desserts and beverages.


To Make Coconut Milk

Mix 1 part Native Forest® Coconut Milk Powder with 5 parts hot water (about 3 Tbsp per cup of water). Stir thoroughly. Hint: Add more water if you prefer a "creamier" Coconut Milk.


To Make Hot Chocolate

  • Put 1 cup boiling water into a mug
  • Add 1 Tbsp cocoa powder, 1 Tbsp Coconut Milk Powder and 1 tsp. sugar. Stir well and enjoy!

Reseal the bag tightly after each use and store in a dry location.

Free Of
Gluten, dairy.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (8 g)
Servings per Container: About 18
Amount Per Serving% Daily Value
Total Fat5 g6%
   Saturated Fat5 g25%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate2 g1%
   Dietary Fiber0 g0%
   Total Sugars less than1 g
     Includes 0g Added Sugars0%
Protein less than1 g
Vitamin D0 mcg0%
Calcium2 mg0%
Iron0 mg2%
Potassium70 mg1%
Other Ingredients: Coconut milk, tapioca maltodextrin, gum acacia.


The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gluten-Free & Vegan Frosted Coconut Cupcakes

It’s official: These coconut cupcakes are the most guilt-free indulgence ever. Whether you’re a self-proclaimed coconut addict or you just want a dessert that isn’t loaded with empty calories, this recipe will not disappoint. Vegan, gluten-free and extremely low-sugar, you won’t have to stop at just one. Plus, there’s just something so pretty and festive about a coconut-dipped cupcake. Go ahead, have two — we won’t tell!

Coconut Cupcakes in Red Baking Cups Stacked on a Platter |


1-1/4 cups gluten-free baking mix
1 Tbsp. powdered vegan coconut creamer
2/3 cup coconut milk
1 Tbsp. apple cider vinegar
1/2 cup extra virgin unrefined coconut oil
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 tsp. coconut extract
3/4 cup unsweetened shredded coconut
5 chia-flax eggs

16 oz. soy-free vegan cream cheese
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 Tbsp. powdered vegan coconut creamer
Unsweetened coconut flakes, lightly toasted


  1. Preheat oven to 350 degrees F and lightly oil muffin tin.
  2. To make cupcakes, in large mixing bowl, cream together milk, vinegar, oil, butter, extracts and eggs. Slowly stir in baking mix and coconut until well combined.
  3. Spoon batter into muffin tin and bake 15 minutes for mini tin or 20 minutes for regular-size tin.
  4. To make frosting, in medium bowl, combine all ingredients except coconut flakes and mix until smooth.
  5. Spread frosting over cooled cupcakes and top each with toasted coconut flakes.

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